Pepper Crusted Flank Steak

So, I gotta admit ... the pepper crusted flank wasn't my favorite.  It just didn't have enough flavor.  It needed a marinade to get into the meat fibers to bring out the juicy, savory aspect of that cut of meat.

I did a simple salt and pepper coating on the flank and cooked it on medium high like I do my regular flank steaks, but it was dry and tough.

Remember ... a KEY aspect of a flank steak is how you cook it, then how you cut it.  You M-U-S-T cut it thin as possible against the grain.  This means holding the knife at a 90 degree angel to the meat fibers.  When you look at the flank, you'll see that it looks like it's just a massive sheet of strings.  This is the grain.  You have to cur a flank steak across those fibers, or you'll be chewing until next Thursday.

Find a great marinade, one that's got a good acid to help break down that cut of meat, add a bit of sweetness to it, and some savory.  Add whatever dried herbs you fancy on your steaks, and let it sit for at least 4 hours.  The longer the better, so if you've got the time, put it in the marinade and let it sit in the fridge overnight.  Take meat out of the fridge at least 30 minutes before you're going to cook it so that the cooking time is even throughout.  And always let it rest for at least 5 minutes before cutting.  Unless you're starving, then cook it from frozen, and eat it over the pan.  I don't judge...